Lemon Pepper Chicken Curry
Are you looking for a chicken recipe which is easy and flavorful? This Lemon Pepper Chicken Curry is a delightful fusion dish. It combines the warmth of traditional curry with the tang of lemons and a kick from the black pepper. This recipe offers a refreshing and flavorful experience and a perfect dinner for a busy weeknight.
The secret to making this amazing meal is using the lemon zest along with the lemon juice! The actual lemon flavour in lemons is not in its juice; it is in the zest.
The ingredients in this recipe are very basic which you probably already have in your pantry. No red chilli powder or red chili flakes are used because is overpowering and will not let the black pepper flavor shine. The heat or spicy touch comes from the green chili paste and the black pepper powder. I usually love blending a jalapeno with a Thai green chili to use as green chili paste. Simply adjust it to your spice level and the recipe will still be delicious.
You can serve this meal with steamed rice or warm naan bread. The fluffy rice or soft naan is perfect for soaking up the flavorful sauce. You can also pair it with a variety of side dishes such as a fresh cucumber salad, spiced potatoes, or a tangy yogurt raita. The contrast of textures and flavors will make for a memorable dining experience.
Place any leftovers in an airtight container and refrigerate them for about 5 days. Reheat them in the microwave or on the stovetop, adding a little water if they are too dry.
So, next time you’re in the mood for something new, give Lemon Pepper Chicken Curry a try and enjoy the refreshing twist on a classic favorite.
Lemon Pepper Chicken Curry
Ingredients
- 1- 1 1/2 kg chicken (you can use whole chicken or any of your favourite pieces)
- 1/2 cup oil
- 2 green cardamoms
- 1 inch cinnamon stick
- 1 bay leaf
- 1 1/2 onion (finely diced/ pureed)
- 2 tablespoon ginger garlic paste
- 1/2 tablespoon green chili paste ( I used 1 jalapeno)
- 1/2 tablespoon lemon zest
- 3-4 tablespoons lemon juice
- 1/2 tablespoon black pepper powder
- 1/2 teaspoon black pepper powder
- 1 1/2 teaspoon salt
- 1/2 cup yogurt dissolved in 1/2 cup water
Instructions
- To a large pan on high heat, add oil, green cardamoms, cinnamon stick and bay leaf and saute for 30 seconds.
- Add the onions and cook until translucent.
- Add ginger-garlic paste and cook until it slightly browns.
- Immediately add the chicken and saute until the chicken turns white. Make sure to keep stirring gently.
- Then add the green chili paste, salt and 1/2 TABLESPOON black pepper powder, lemon zest and lemon juice. Give it a stir, cover and cook for around 5 minutes (Make sure to stir a few times so the chicken does not burn). The chicken will release a lot of water.
- After 5 minutes, add the yogurt water, give it a good stir to prevent the yogurt from curdling.
- Lower the heat to medium-high, cover and further cook for 10-15 minutes or until the chicken is completely cooked (make sure to stir a few times).
- Finally add the remaining 1/2 TEASPOON black pepper powder and switch off the heat.
- Serve hot with naan or rice.
Sheer Khurma
